Ain’t No Outrunning the Potato

Under normal circumstances I’m calm and umm… perhaps disconnected (not sure it’s the right word, but that’s not remotely important). ANYWAYS, oh my foodness gracious I can’ t wait to share this salad with you. And for you meat-and-potato guys out there, yeah you, I’m feeling pretty solid on this one. I mean, filled with crispy roasted purple potatoes, caramelized eggplant, toasted almonds, plump sultana raisins, surely something in that list must have hit your sweet spot.

Or maybe you’re wondering if you’d like that combination. But hey, practically everything in life is trial and error (don’t do drugs, kids). Yes, of course a homogeneous bunch of people will get along, but that’s probably the most they’ll ever be. As for me, I feel blessed to have someone sweet to lift my heart, someone spicy to tickle my mind, and someone to act as salt – whom I can’t live without.

Life is a potato salad; you can put whatever you want in it. It can be a side, it can be a show. It can ruin you, it can make you. I take chances with my potato salad. I take time with each component I’ve chosen. I don’t start with a recipe – so it won’t ever be wrong.

It’s just that you want it to fulfill its purpose of providing joy and nourishment to those you love, and not have it end up in the trash.

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Ingredients for the roasted eggplant and zucchini:

1 large round eggplant, diced

1 medium zucchini, quartered then sliced 1/2 inch thick

2/3 tsp sea salt

few rounds freshly cracked black pepper

2 tbsp grape seed oil

To roast the eggplant and zucchini, preheat the oven to 450 degrees F, with one rack placed at the lower third of the oven and the other at the upper third. Toss all ingredients together very well, spread in a single layer onto a clean baking sheet.

Bake in the preheated oven on the top rack for 15 minutes, or until the edges are brown and the centers are tender. Let it rest for 5 minutes before lifting them from the pan. The 5 minutes of rest will allow steam to permeate beneath the vegetables so they don’t stick and you can get them out of the pan with their beautiful caramelized bottoms intact effortlessly.

Ingredients for the crispy blue potatoes:

1 litre water

3 tbsp white vinegar

1 1/2 tsp sea salt, divided

500g blue new potatoes, scrubbed clean and halved

lots of freshly cracked black pepper

glug of grape seed oil, about 3-4 tbsp

To make the roasted potatoes, combine the water and vinegar in a pot, cover, and bring to the boil. Add 1 tsp of the salt and the potatoes. Cover and boil for 5-8 minutes, or just until tender. Drain and rinse under cool water only until cool enough to handle, then cut each half in half again, to get quarters.

Observe the skin, and once it loses its sheen from the moisture, toss the potatoes with the remaining salt, pepper, and oil.

Place the potatoes, skin side down, on a baking sheet (you don’t need to line it or anything – this way you can get the spuds super-crispy). Bake in the hot oven (450 degrees) for 15~20 minutes, until they whistle and puff (literally) and get, of course, super-crispy.

Ingredients for the salad:

1 bunch flat leaf parsley, leaves torn, tender stems chopped, and tough stems discarded

20 almonds, toasted and chopped

1 handful sultana raisins

2 tbsp grainy mustard

big splash, 4-5 tbsp of balsamic vinegar

To assemble the salad, whisk together the mustard and balsamic vinegar in a small bowl. Toss together the roasted eggplant, zucchini, potatoes, parsley, almonds and raisins in a large salad bowl. Pour the vinaigrette over and toss to combine.

Serve with a fresh baguette or a steak for a rounded meal, or just have it all by itself, which is the way I have mine.

Enjoy!

A Bit of Spring Cleaning

Get ready! Because you’re about to be hit by a blizzard , no it’s not winter anymore, I mean, explosion of recipes, all of which are vegan, super vibrant, fresh, and absolutely delicious! For those of you who are staying in touch via instagram (it’s on the right-hand-side, just click and follow to stay up-to-plate with everything I’m whipping up), you’ve probably been wondering why I haven’t put up the recipes to those pictures and I apologize!! Sorry, I truly am because sometimes I click on something that looks totally yum hoping to find its recipe but then it just turns out to be foodporn, and that makes me really disappointed.

I get that. So here’s a treat: a collage of recipes to kickstart spring!

Here I wanted to feature some of those under-acknowledged ingredients such as beet greens, parsley stems, green peas, and grainy mustard. Beet greens and parsley stems tend to just get trimmed off and thrown into the garbage which I find to be such a waste. Beet greens are actually loaded with all the great nutrients its roots has, but with more fibre and less sugar while parsley stems have even more flavour than the leaves, not to mention the nice texture it gives to the green falafel mash (recipe below!). Green peas and grainy mustard, on the other hand are like ugly christmas sweaters – you have them lying around not because they’re a kitchen staple, but because there was this one day when some magazine or trend convinced you to buy a bag/jar of the stuff (like how your friends convinced you of the sweater at Value Village). Then ever since that day it’s just been a shameful lump stuck in your pantry or fridge door.

It’s okay, it’s all good, literally. And I encourage you to really take this as a new starting point, see what poor miserable thing is your fridge or pantry that you’ve been wanting to get rid of, and cook dat thang!

For those who exalt themselves will be humbled,

and those who humble themselves

will be exalted.

Luke 14:11

Collage

Rice with Beet Greens (Top Left):

1 tbsp avocado oil

1 medium brown onion, finely diced

1 bunch beet greens, stem portion diced, leaf portion shredded

2 cups cold, cooked red and brown basmati or jasmine rice

sea salt

white pepper

pinch of cinnamon

To make the rice with beet greens, heat the oil on medium in a skillet or wok. Add the onions and let it sweat until translucent and fragrant. Turn up the heat to high and add the chopped beet greens, continue stirring until tender, then add the rice and season well to taste. Stir until the liquid is fully absorbed and mixture is heated through.

Serve immediately, with an earthy wild mushroom or nutty pureed squash soup.

 

Garlic Coconut Butter Grilled Naan

with Green Falafel Mash, Parsley Mango Slaw, and Sriracha Aioli (Top Right):

for the garlic coconut butter grilled naan:

2 fat cloves of garlic, minced

2 tbsp coconut oil

4 pieces whole wheat naan bread

To make the coconut butter, put combine garlic and coconut oil in a small bowl and microwave for 30-45 seconds until fragrant. Brush the mixture onto one side of the naan and put that side down on a hot grill pan (it’s still pretty cold where I am, but if it’s summer wherever you are and you have the luxury of using a grill, by all means fire it up!). Lift up a corner to see if it’s nicely charred, once it is, brush the oil on the upper side and flip it over to get it grill-marked.

for the green falafel mash:

2 cups flat leaf parsley, roughly chopped (throw the stems in there!)

1 can (540 ml) chickpeas, drained

1 generous tbsp madras curry powder

3 tbsp tahini

2 tbsp extra virgin olive oil

juice of 1 lemon

sea salt, to taste

Put all the ingredients in a food processor and pulse until a coarse puree forms. Transfer to a bowl and drizzle with some more EVOO and set aside.

for the parsley mango slaw:

1 large mango, ripe but firm, thinly sliced

1 cup finely shredded flat leaf parsley

Stir together the mango and parsley in a bowl and set aside.

for the sriracha aioli:

2 heaping tbsp good quality mayonnaise, feel free to use your favourite vegan mayo or cashew cream!

1 tbsp sriracha hot sauce (don’t tone it down, go beyond if it’s your thing!)

1 tbsp lime juice

In a small bowl stir together the mayo, sriracha, and lime juice, adding a bit more sriracha or lime juice to get a nice drizzling consistency. To assemble, spread the falafel mash onto the grilled naan, top with the mango slaw, and drizzle with the sriracha aioli.

Serve immediately with a minty cooler : blend together frozen yellow watermelon cubes + fresh mint + lime + coconut water!

 

Roasted Aloo Gobi (Bottom Right):

1 head cauliflower separated into bite-sized florets

1 large baking potato, diced into 1-inch pieces, boiled for 12 minutes

8 cremini mushrooms, sliced

1 cup shelled green peas, frozen is fine

3 tbsp madras curry powder

2 heaping tbsp grainy mustard

1 cup crushed tomatoes

2 tbsp melted coconut oil

sea salt, to taste

2 tbsp honey or agave

Preheat the oven to 450 degrees F. Combine all ingredients besides the honey and place into two large baking trays. Bake for 1 hr, stirring every 10~15 minutes. Drizzle with honey and bake for another 10~15 minutes until vegetables are tender and caramelized.

Serve with coconut steamed basmati rice or garlic coconut butter grilled naan (above).

 

Lemon Butter Bean Tartines  with Spring Sugar Peas, Butter Lettuce, and Radishes (Bottom Left):

for the Lemon Butter Beans:

1 can (540 ml) white or butter beans, rinsed and drained

1 heaping tbsp grainy mustard

zest and juice of 1 small lemon

2 tsp honey or agave

2 tbsp extra virgin olive oil

sea salt

black pepper

Combine all ingredients in a food processor and pulse until smooth, you might need to scrape down the sides of the bowl a couple of times. Set aside.

for the tartine assemby:

few slices toasted baguette or spelt or dark rye bread, really anything goes

1 head Boston or butter lettuce, leaves washed and patted dry

1 cup shelled sweet peas, frozen ones are fine, just let them sit at room temperature for 20 minutes

2 scallions, thinly sliced

4~5 radishes, thinly sliced

Spread a bit of the bean puree onto the toasted bread, then put the lettuce on (that way the lettuce will actually stay on the tartine). Fill the lettuce with more of the puree and garnish with the peas, scallions, and radish rounds.

Serve  with a strawberry almond milkshake: blend together frozen strawberries + almond milk + agave + vanilla extract

Happy spring cleaning your body, mind, and pantry!